Grapes: 60% Nero d’Avola, 40% Merlot
Altitude: 820 to 1,640 feet above sea level
Soil: Medium, Clayey
Yields (vine or acre): 1,500 vines per acre
Total Production: 100,000 bottles
Vinification Process: Traditional red maceration for 10-13 days at a controlled temperature on 24-28°C (75.2 to 82.4° F)
Aging Process:The wine is aged six to nine months in second use French Allier oak barrels, then bottle aged for six to seven months
Alcohol Content: 13,5 %
Tasting Notes: Deep ruby color; intense nose of great finesse and fragrance; on the palate, supple and structured, rich, smooth and appealing, with excellent balance and persistence
Winemaker: Vincenzo Nicoli
Winery Philosophy: We wanted to express our sense of ancient native traditions that made us what we are now and ‘at the same time’ what we mean to be in the future; a sense of the past shining through the present, meeting the needs and tastes of today’s world.
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